Stewed beef with bean curd

Stewed beef with bean curd

Introduction:

"Don't choose pure meat for stewed beef, buy some such as shuttlecock, tile ditch and beef breast for stewing. These parts have tendons and skins. They are fat and thin. They are not beautiful on the surface and are not welcome. However, as long as they are done properly, the meat will be puffy, delicious and rotten after ripening. After the meat is selected, wash the whole piece first to remove the floating dirt on the surface; after wiping, cut it into small pieces and soak it in clean water for about half an hour to remove the dirty blood impurities in the meat. You can wash it several times and take it out for standby. Do not use hot water or boiling water tight meat, otherwise meat aging, not easy to stew

Production steps:

Step 1: cut tofu into pieces, slice ginger, smash garlic, cut scallion into sections, and shred dry pepper.

Step 2: saute ginger and garlic, add beef, stir fry with star anise and pepper.

Step 3: put the fried beef into a pressure cooker and press for 20 minutes.

Step 4: put tofu into oil pan and fry on both sides for a while.

Step 5: the pressed beef is about medium rare, put it into casserole, and add the fried tofu.

Step 6: add two spoonfuls of Pixian Douban, put in the beef soup, add salt and pepper, simmer for 20 minutes.

Step 7: Sprinkle the stewed beef with scallion.

Materials required:

Beef breast: 750g

Tofu: 2 yuan

Ginger: 1 yuan

Garlic: 5

Scallion: 3

Dried hot pepper: some problems

Oil: 2 teaspoons

Salt: 1 teaspoon

Pepper: half a teaspoon

Star anise: 2

Precautions: 1. Beef should not be eaten with chestnuts, otherwise it will weaken the nutritional value and is not easy to digest; 2. Patients with skin diseases such as eczema and sores; patients with liver diseases and kidney diseases; 3. Patients with excessive internal fire; 4. Patients with hyperlipidemia.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh